Manufacturer's description
Ravishing Rogan Josh - Most popular blend and also our award winning one. Our wonderfully warming, totally authentic version of this famous Kashmiri dish. Naturally, we rely upon the beautiful Rattan Jyoth bark and Kashmiri chillies to achieve its distinctive red colour the traditional way - as your curry bubbles away in the pot, you'll see the bark releasing deep red undertones which combine with the earthy yet zingy spices, including pungent asafoetida, fragrant green cardamoms and cinnamon, to create possibly the finest Rogan Josh you've ever tried - we really are that confident.
Made in Ireland.
Recipe on sachet developed by Green Saffron (Serves 4-6 people)
Ingredients:
500g/1lb onions, peeled, thinly sliced
60g/2oz ghee, butter, clarified butter or 3 tblsp vegetable oil
1 packet of GREEN SAFFRON Rogan Josh Spice Mix
8 cloves garlic, finely chopped or blitzed
60g or 2 fat inches ginger, grated or blitzed with skin on
1kg/2lb stewing lamb, cut into cubes
600ml/1 pint (or 4 small pots) natural, plain yoghurt
1 tin, 400ml 14floz chopped tomatoes,
1 tblsp sugar
200ml/6floz lamb stock (or water)
Fresh coriander, roughly chopped
How to make your meal:
1. Heat the ghee, butter (or clarified butter, oil) in a large casserole dish or saucepan on medium.
2. Next, add the packet of GREEN SAFFRON Rogan Josh Spice Mix and fry until you hear crackling (this will be pretty much instant), then add the sliced onions and fry until golden.
3. Stir in the garlic and ginger and fry for a couple of minutes.
4. Add the lamb cubes and fry for a further 15 minutes.
5. Add half the yoghurt, tomatoes and sugar. Simmer on a low heat with the lid off for 30 minutes.
6. Finally, increase the heat and stir. Then add in the water or stock, the remaining yogurt and cook on a gentle heat until the lamb is tender. (approx. 1½hrs) …simple!
Serving suggestion:
Sprinkle with freshly chopped coriander and serve with Indian Basmati rice
Alternative suggestions:
Try replacing the lamb with 1kg/2lbs of chicken breast cut into mouth-size pieces, but first cook the sauce for about one and a half hours then add the chicken and only cook for about a further 20 minutes otherwise the chicken will be really tough.
